I love Palestinian BBQ. Fragrant, herby meats and chargrilled vegetables over smouldering coals, the sound of people chatting, children laughing- it’s the perfect and tastiest family get-together.
The prize on the BBQ for me is the chicken kebab and my son Otis can eat several! I like eating them dipped into muttabbal and ba’dounsia, and my husband fills a pita bread with salad and dips and pushes his chicken in.
1kg chicken breast, cut into smallish cubes
for the marinade
500g natural yoghurt
1 tbsp paprika
1 tbsp mixed spice
Juice of half a lemon
Salt and pepper
2 garlic cloves
1 red chili, de-seeded
Handful of parsley
put the garlic, chili, onion and parsley into a processor and blend until a paste, then add to all the other marinade ingredients and mix thoroughly to combine. Add in the cubed chicken and coat. Put in the fridge until ready to grill.
When you are ready to grill, thread the chicken pieces onto skewers and place onto a hot BBQ, turning frequently as they cook through. When the kebabs first go on to the BBQ, you can add more of the marinade- but not once they are cooked through and ready to come off.
Char-grill the chicken but don’t let it get too dry.